Fresh Mozzarella and Prosciutto Swirls made by Diane
1 lb. mozzarella curd *
2 Tbsp. salt
1/2 pound thinly sliced prosciutto di Parma
Cut mozzarella curd into 1 inch squares. Place in a large bowl with lots of kosher salt atop. Bring a large pot of water to 165 to 170 degrees (use instant read thermometer.) Do not get much hotter. Pour generous amount of water to cover curd and stir for 2 minutes. Discard water. Pour another generous amount of water over curd. Curd will start to come together as you stir, probably for less than 2 minutes. With hands continuously dipped in cold water, shape curd (which is now mozzarella) into a ball. On a flat surface spread the mozzarella out thinly into a sheet and blot it with a paper towel. Put the prosciutto on top in layers or pieces next to each other. Slowly roll the sheet into a roll, being careful to blot the bottom as you roll to eliminate more of the moisture from the mozzarella. Cut into pinwheels and serve immediately.
*Mozzarella curd can be purchased in Cleveland at Gallucci's and in New York City at Di Pali's. It is not available many other places.
Eggplant Parmesan made by Stacey
Slice the eggplant thin and bread with Italian bread crumbs. Then cook in olive oil on the stove top. Make the following layers:
1. Small amount of tomato sauce or marinara sauce
2. Cooked eggplant
3. Mozzarella cheese slices and shredded mozzarella cheese
4. Repeat layer 1
5. Repeat layer 2
6. repeat layer 3
Do as many layers as you would like then top with sauce and shredded cheese
Mini Caprese Bites made by Andrea
1 pt. grape tomatoes, halved
30 small mozzarella cheese balls
32 4 in. wooden skewers
1/4 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
1/4 tsp. kosher salt
1/4 tsp. pepper
6 thinly sliced fresh basil leaves
kosher salt and pepper to taste
Thread one tomato half onto the skewer, then a cheese ball, then a slice of basil, then the other half of the tomato. Place skewers in a shallow serving dish. Whisk the olive oil, balsamic vinegar, and salt and pepper. Drizzle it over the skewers and add salt and pepper to taste. Note: If you can't find the small cheese balls you cut the larger ones into halves or thirds or can you use packaged fresh mozzarella.
Pappa al pomodoro - Tomato and Bread Soup made by Connie
1 1/4 lb. firm-ripe tomatoes
5 Tbsp. extra-virgin olive oil plus extra for serving
3 whole cloves garlic, bruised
8-10 leaves fresh basil, torn
8 oz firm textured white or brown bread, 2 days old, cut in 1 inch thick slices and then diced
salt and freshly ground black pepper
about 1 1/4 cups water or stock (homemade or bouillon cube)
Place the tomatoes in a heatproof bowl. Add sufficient boiling water to cook and leave for 1 min. Drain, rinse quickly in cold water, and then skin. Cut in half, discarding the seeds and any tough parts, and chop into small pieces. Heat the oil in a heavy bottomed saucepan over a low heat, add the garlic and basil, and saute for 2 minutes before adding the bread. Increase the heat to moderate and cook, continuously, for 2 minutes. Season with salt and pepper. Cook for 2 minutes more and then add the tomatoes and a little water or stock. Continue cooking, uncovered for 15 mins, stirring frequently. Add more salt and pepper, if needed, and more stock if the soup begins sticking to the bottom of the pan, although remember that it is supposed to be very thick. Serve hot.
This is a classic peasant dish from the hills around Sienna. It is excellent when made in advance and reheated.
Antipasto Pasta Salad made by Kathy
1 package (16 oz) farfalle (bow-tie) pasta
1/4 pound salami, diced (3/4 cup)
1 small green bell pepper, cut into 1 1/2 inch strips
1 jar (7 oz) roasted red bell peppers, drained and cut into 1/4 inch strips (1/3 cup)
1 can (6 oz) pitted large ripe olives, drained
1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers)
1/2 cup freshly shredded Parmesan cheese
1/2 cup Italian Dressing
2 Tbsp. chopped sun-dried tomatoes in oil, drained.
Cook and drain the pasta as directed on the package. Rinse with cold water; drain. Place pasta and remaining ingredients in a large bowl, toss gently.
Double Tomato Bruschetta made by Barb
6 Roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 tsp. salt
1/4 tsp. ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Preheat the oven on broiler setting. In a large bowl mix all the ingredients except for the baguette and cheese. Allow the mixture to sit for 10 mins. Cut the baguette into 3/4 inch slices. On a baking sheet, arrange the bread in a single layer. Broil for 1-2 mins until slightly brown. Divide the tomato mixture evenly over the baguette slices and top with the mozzarella cheese. Broil for 5 more mins or until the cheese is melted.
Chicken Portebello made by Lori
Skinless chicken breasts
2 Tbsp. olive oil
1 Tbsp. garlic
salt and pepper
mushrooms, sliced
olive oil
sliced fresh mozzarella
Sear the chicken and saute the mushrooms in olive oil, then add garlic, salt and pepper. Layer the chicken, mushrooms, and mozzarella and cook at 350 degrees for 45 minutes.
Creamy Polenta made by Diane
2 1/4 cups whole milk
1 stick unsalted butter
2 tsp. salt
1/2 cup fine yellow cornmeal
In a saucepan bring the milk, butter and salt just to a boil, stirring occasionally, and immediately add cornmeal in a slow stream, whisking. Cook cornmeal over low heat, stirring frequently, until thickened, about 10 minutes. Season with salt and pepper.
Italian Jello made by Sandi
Red jello
Whip Cream
Green jello
Layer the jello and whip cream in a glass bowl to show the Italian colors
2 cups cold milk
1 package instant vanilla pudding (large)
8 oz cream cheese
8 oz. cool whip
1 cup hot water
1/2 cup Kahlua
1 Tbsp. instant espresso
24 lady fingers
3 Tbsp. cocoa
Mix the pudding, cream cheese, and cool whip until smooth. Put 1/2 of the ladyfingers in your greased pan. Dissolve the espresso, and Kahlua in the hot water and drizzle half over the lady fingers. Add a layer of 1/2 of the pudding mixture on top of the lady fingers and then repeat each layer. Top with unsweetened cocoa.
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